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    Home » Recipes » Vegan Pasta Recipes

    Easy Vegan Spaghetti with Zucchini

    By: Amy Katz · Published: Aug 15, 2018 · Last modified: Sep 15, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Spaghetti with sauteed slices of zucchini

    Spaghetti with Zucchini requires only 3 ingredients plus salt and pepper. This classic Southern Italian dish is a delicious way to enjoy summer squash. It's naturally vegan and can be made gluten-free.

    Overhead of a bowl of spaghetti with pan fried zucchini rounds sprinkled with black pepper

    When it comes to pasta, complicated sauces aren't always better, especially if you're using fresh produce. Often it only takes a few ingredients to bring out their flavors. If you enjoy simple dishes like Angel Hair Pomodoro and Mediterranean Roasted Vegetable Pasta, this Spaghetti with Zucchini is the recipe for you.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Success tip
    • Serving suggestions
    • Storing
    • FAQ
    • More zucchini recipes
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It's full of flavor yet only requires 3 ingredients (plus salt and pepper).
    • The easy cooking method gives the zucchini the perfect texture.
    • It's a great way to use the extra summer squash from your garden.

    Ingredients

    Zucchini sliced in rounds on a cutting board

    Pantry ingredients: Spaghetti, olive oil, salt, and pepper.

    Zucchini squash: Choose green or yellow, or any other variety of summer squash. Smaller squash tend to be sweeter and less bitter than larger ones. For this recipe, cut off and discard the ends, then slice into thin rounds with a chef's knife.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    1. Cook the spaghetti according to the package directions. Reserve about a cup of the starchy cooking liquid before draining it.
    2. Meanwhile, heat the olive oil in a skillet.
    3. Add the zucchini to the oil and cook, stirring occasionally, until it's very tender and reduced in size.
    4. Add the cooked zucchini to the cooked pasta and toss well, adding some of the reserved pasta water as needed.

    Success tip

    Zucchini has a high water content, so be sure to allow it to cook down before adding it to the cooked pasta. Don't be surprised when it reduces in volume as it cooks. It's not nearly as dramatic as with fresh spinach, but you will notice a difference. You can't really overcook the zucchini unless you forget about it and let it burn, so when in doubt, leave it on the stove a few minutes longer.

    Serving suggestions

    Serving of pasta on a plate with serving bowl in the background

    While Spaghetti with Zucchini is delicious on its own, it's also wonderful served with any of the following salads:

    • Chickpea Cucumber Salad
    • Mediterranean Cauliflower Salad
    • Mediterranean Cannellini Bean Salad
    • Chickpea Spinach Salad (15 Minute Recipe)

    Storing

    Leftover pasta can be covered and refrigerated for up to 3 days and reheated in the microwave. I do not recommend freezing it.

    FAQ

    Is this the same recipe as Spaghetti alla Nerano that was featured in Stanley Tucci's "Searching for Italy"?

    No, there are a few differences between this recipe and Spaghetti alla Nerano. First, the zucchini rounds in that dish are deep fried rather than pan fried. Second, that dish calls for provolone cheese and butter, so it's not suitable for vegans.

    Why does my zucchini taste bitter?

    Like cucumbers, zucchini produce chemicals called cucurbitacins that can make them taste bitter. To avoid this, cut off and discard both ends before slicing. In addition, larger squash tend to be more bitter, so don't allow your garden vegetables to grow too big before harvesting. And when purchasing at the supermarket or farmers market, choose smaller ones.

    Do you peel summer squash?

    Unlike most winter squash, the skin on summer squash is thin and tender. In fact, the skin, seeds, and flesh can all be eaten cooked or raw.

    Can any variety of summer squash be used in the recipe?

    Yes, you can use green zucchini, yellow zucchini, straight or crook neck yellow squash, or even round "eight ball" zucchini in this recipe.

    More zucchini recipes

    Looking for more ways to enjoy summer squash? Try some of these vegan Mediterranean diet favorites:

    • Zucchini Stew with Potatoes
    • Mediterranean Tomato and Zucchini Saute
    • Mediterranean Grilled Veggie Kabobs
    • Stewed Zucchini with Tomatoes and Chickpeas

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Bowl of spaghetti with zucchini

    Easy Vegan Spaghetti with Zucchini

    Requiring only 3 ingredients plus salt and pepper, this classic Southern Italian pasta recipe is a delicious way to enjoy summer squash.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Main Course, Pasta
    Cuisine: Italian, Mediterranean
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 570kcal
    Author: Amy Katz

    Ingredients

    • 1 package spaghetti, (12-16 ounces) gluten-free, if desired
    • 4 Tablespoons olive oil
    • 1½ pounds zucchini, (3-4 squash) sliced into thin rounds
    • salt and pepper, to taste
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    Instructions

    • Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve about a cup of the cooking water, drain the pasta, and transfer it to a large serving bowl.
    • Meanwhile, heat the olive oil over medium-high heat. 
    • Add the zucchini rounds and cook, stirring occasionally, until they are very tender and have reduced in size.
    • Transfer the cooked zucchini and any remaining cooking oil to the bowl of pasta. Season to taste with salt and pepper. Toss everything together to combine, adding a little of the reserved cooking water as necessary, then serve.

    Notes

    Success tips:
    • Smaller squash tend to be sweeter and less bitter than larger ones. Cut off and discard the ends, then slice into thin rounds with a chef's knife.
    • Before draining the pasta, use a coffee mug to reserve about a cup of the starchy cooking water. Adding a little in as you toss will help the zucchini and olive oil mixture stick to the spaghetti.
    • Zucchini has a high water content, so be sure to allow it to cook down before adding it to the cooked pasta. Don't be surprised when it reduces in volume as it cooks. It's not nearly as dramatic as with fresh spinach, but you will notice a difference. You can't really overcook the zucchini unless you forget about it and let it burn, so when in doubt, leave it on the stove a few minutes longer.
    Storing:
    Leftover pasta can be covered and refrigerated for up to 3 days and reheated in the microwave. I do not recommend freezing it.
     
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    Nutrition

    Calories: 570kcal | Carbohydrates: 89g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 21mg | Potassium: 695mg | Fiber: 5g | Sugar: 7g | Vitamin A: 340IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Mediterranean Grilled Eggplant Salad
    Jackfruit Vegan Taco Soup »
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made this
    1. Lucy Parsons

      June 13, 2022 at 4:27 pm

      Hi Amy,
      First, thanks for all your wonderful recipes--I use them often! As for this one, I used elbows and halved the amount of pasta because we LOVE our veggies. I sauteed the zucchini with lots of minced garlic, adding the salt and pepper here rather than waiting until the end. Then, a minute before putting the zucchini with the pasta, I added minced sun-dried tomatoes to the zucchini for a bit of zest and color. My non-vegan husband loved this dish (and so did I)! This recipe is a keeper!

      Reply
      • Amy Katz

        June 13, 2022 at 4:36 pm

        I love your additions, Lucy! Thanks for sharing. 🙂

        Reply
    2. LisaRose

      June 24, 2021 at 6:11 pm

      5 stars
      Hi, Amy,

      I didn’t see Vivian’s garlic idea but ended up doing the same. Also, I used orzo because that’s what I had. Dee-lish and so quick and easy. Cleaned up the pasta pot whilst the zucchini was finishing up.

      Reply
      • Amy Katz

        June 25, 2021 at 11:29 am

        That's fantastic, LisaRose! Orzo is always a great idea.

        Reply
    3. Rosie

      June 20, 2021 at 1:12 am

      5 stars
      Great - just made - super easy and yummy, next time will try Vivian's idea of adding garlic .

      Thanks to Amy for sharing her recipes

      Reply
      • Amy Katz

        June 20, 2021 at 9:14 am

        I'm so glad you enjoyed it, Rosie!

        Reply
    4. VIVIAN

      August 12, 2020 at 1:35 pm

      5 stars
      I ADDED 4 GARLIC CLOVES TO THE ZUCCINI PASTA. SO VERY GOOD.

      Reply
      • Amy Katz

        August 12, 2020 at 3:34 pm

        Thank you, Vivian! The more garlic, the better!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

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    Amy holding an avocado like a heart

    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

    More about me →

    Summer Favorites

    • Quick Italian White Bean Salad
    • Mediterranean Tomato and Zucchini Saute
    • Cauliflower Curry Vegan Grill Recipe
    • 5 Ingredient Vegan Lentil Salad

    Most Popular

    • Mediterranean Yellow Rice
    • 15 Minute Tomato Paste Pasta Sauce
    • Vegan Lemon Artichoke Pasta
    • Sauteed Green Beans with Mushrooms

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